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Course

Preparation

Diets

DIY

Source: CanolaInfo Test Kitchen | Category: Entrees, Sauté/Stir-Frying

Chicken Chilaquiles

Chilaquiles are not only fun to pronounce, they are fun to eat, too! Toasted tortillas serve as the base of the dish and the rest of the ingredients are poured on top. Choose your garnishes and eat up!

Chicken Chilaquiles recipe made with canola oil

Ingredients

  • 2 Tbsp canola oil 30 mL
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 ribs celery, diced
  • 1 can (28 oz/796 mL) tomatoes
  • 2-3 canned chipotle chilies, chopped
  • 1 small purchased whole roasted chicken, meat removed from carcass and chopped or shredded into bite size pieces
  • 2 Tbsp freshly chopped cilantro 30 mL
  • 2 large tortilla wraps, each cut into 4 pieces and then cut into ½-inch strips
  • 1/4 cup light sour cream 60 mL
  • 1/4 cup light feta cheese 60 mL
  • cilantro leaves for garnish
2 Tbsp canola oil2 cloves garlic, minced1 medium onion, diced1 medium carrot, diced2 ribs celery, diced1 can (28 oz) tomatoes2-3 canned chipotle chilies, chopped1 small purchased whole roasted chicken, meat removed from carcass and chopped or shredded into bite size pieces2 Tbsp freshly chopped cilantro2 large tortilla wraps, each cut into 4 pieces and then cut into ½-inch strips1/4 cup light sour cream1/4 cup light feta cheesecilantro leaves for garnish

Instructions

  • 1. In large non-stick skillet, heat canola oil over medium-high heat. Sauté garlic, onion, carrot and celery until vegetables are just tender, about 5 minutes. Stir tomatoes into vegetables. Cut tomatoes into smaller pieces using kitchen shears. Add chipotle peppers. Stir to mix ingredients.
  • 2. Bring mixture to boil. Reduce heat and simmer, uncovered, 6-8 minutes.
  • 3. Add cooked chicken and heat through, about 1-2 minutes. Stir in cilantro.
  • 4. Meanwhile, toast tortilla strips at 425 ºF (220 ºC) for 6-7 minutes, stirring once during baking time. Divide chips into 6 serving bowls and ladle chicken mixture over top of chips.
  • 5. Garnish with 1 Tbsp (15 mL) sour cream, 1 Tbsp (15 mL) light feta cheese and additional cilantro leaves.

Yield

6 servings

serving size

generous 1 cup (250 mL)

nutritional analysis

Per Serving

Calories340
Total Fat14 g
Saturated Fat3.5 g
Cholesterol75 mg
Carbohydrates23 g
Fiber3 g
Protein28 g
Sodium720 mg

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